Description
Deliciously crispy air fryer fried macaroni and cheese balls, combining comfort food nostalgia with a modern, healthier twist.
Ingredients
Scale
- 1 cup elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 cup bread crumbs
- 1/2 cup panko bread crumbs
- 1/4 cup all-purpose flour (for dusting)
- Vegetable oil for spraying
Instructions
- Cook the elbow macaroni according to the package instructions. Drain and set aside.
- Make the roux by melting the butter in a medium saucepan over medium heat. Add flour, whisking continuously for about 1-2 minutes.
- Pour in the milk gradually, whisking until smooth and creamy.
- Sprinkle in garlic powder, onion powder, salt, and black pepper. Whisk until the mixture thickens slightly, about 3-4 minutes.
- Stir in shredded mozzarella and grated Parmesan cheese until melted together.
- Combine the cooked macaroni with the cheese sauce, ensuring the pasta is fully coated. Let cool for 15-20 minutes.
- Form balls from the mixture and place them on a parchment-lined baking sheet.
- Breading in one dish, whisk the egg, and in another, combine breadcrumbs and panko. Roll each ball in egg wash and then coat with the breadcrumb mixture.
- Prep the balls on the baking sheet and spray lightly with vegetable oil.
- Cook in the air fryer at 375°F (190°C) for 8-10 minutes, flipping halfway, until golden brown.
- Serve and enjoy with your favorite dipping sauce.
Notes
Make ahead: Refrigerate formed balls for up to a day before cooking. Can also be baked at 400°F (200°C) if an air fryer is unavailable.
Nutrition
- Serving Size: 2 balls
- Calories: 200
- Sugar: 1g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 70mg